Grape, walnut, and cheese cream cake

Name: Grape, walnut, and cheese cream cake - Cosmina O.
Ingredients: Base: 5 very large eggs; 180 g sugar; 150 g flour; 3 tsp sunflower oil; zest of one lemon; 80 g black grapes (I used table grapes); 40 g walnut kernels. Cream: 500 g mascarpone; 250 g ricotta; 200 g liquid cream (I used Pilos); 250 g sour cream (I used fine and creamy from Pilos); 3; 4 tablespoons of polyfloral honey. Syrup: 3 tbsp concentrated acacia syrup; 170 ml still water.

Dessert - Grape, walnut, and cheese cream cake by Cosmina O. - Recipia

The grape, walnut, and cream cheese cake is one of those desserts I don't just make for special occasions. It's suitable for a birthday celebration, but also when I feel like cooking something different from the usual fruit cakes. The light layers, the combination of nuts and grapes, plus the smooth cream create a balanced result – not too sweet, yet not bland. The last time I made this cake was on a Sunday when I had fresh table grapes and wanted to try something new without complicating things. Quick Info Total time: about 4 hours (including cooling and resting times) Preparation: 60-70 minutes (preparing layers, cream, assembly) Baking time: 30-40 minutes for layers + 5 minutes for nuts Servings: 10-12 Difficulty: medium, involves several steps and attention to textures Recipe type: fruit and cream cake, suitable for events or weekends when you feel like cooking Ingredients For the layers: 5 very large eggs 180 g sugar 150 g flour 3 teaspoons sunflower oil zest of one lemon 80 g black table grapes (I used table grapes) 40 g walnut kernels For the cream: 500 g mascarpone 250 g ricotta 200 g liquid cream (Pilos or similar) 250 g creamy sour cream (I used Pilos) 3-4 tablespoons multifloral honey For the syrup: 3 tablespoons concentrated acacia syrup 170 ml still water Preparation Method 1. Preparing the layers Preheat the oven to 190°C. Prepare 3 round baking pans with a diameter of 17 cm, lined with parchment paper. 2. Separating the eggs Crack the eggs and separate the egg whites from the yolks. Place the yolks in a large bowl and the whites in a separate bowl. 3. Yolks Beat the yolks with 80 g of sugar using a mixer until they become lighter in color and increase in volume. Gradually add the 3 teaspoons of oil and beat for another 2 minutes. 4. Egg whites Beat the egg whites with a pinch of salt until soft peaks form. Gradually add 100 g of sugar and continue to beat until a dense, glossy meringue forms. Ensure the sugar is completely dissolved. 5. Combining the mixtures Gently fold the beaten yolks into the egg white mixture using a silicone spatula. Mix slowly with wide movements to retain air in the mixture. 6. Adding flour and flavor Add the sifted flour and lemon zest. Incorporate everything with the spatula, mixing lightly and as little as possible to avoid deflating the batter. 7. Preparing the grapes and walnuts Cut the grapes in half and remove the seeds. Divide the amount of grapes in half. Place the grape halves in two of the three baking pans. 8. Toasting the walnuts Place the walnut kernels on a baking tray and toast for 5 minutes at 200°C. Once cooled, add the toasted walnuts to the third baking pan. 9. Baking the layers Evenly divide the batter among the 3 pans (two with grapes, one with walnuts). Bake on the middle rack for 30-40 minutes, or until a toothpick comes out clean from the layers. 10. Cooling the layers Remove the layers and let them cool completely on a wire rack. 11. Cream cheese Whip the liquid cream until it thickens and gains volume. In a separate bowl, mix the mascarpone with ricotta, sour cream, and honey. Add the whipped cream and gently fold everything together with a spatula. 12. Preparing the syrup Mix the concentrated acacia syrup with still water. 13. Assembly Place one layer with grapes on a serving platter, soak it well with syrup, and let it absorb for 5-10 minutes. Spread 200 g of cream on top. Place the walnut layer, soak it, let it sit for a few minutes, then spread another 200 g of cream. Top with the last layer with grapes and soak it as well. Refrigerate the cake for at least 2 hours to set the layers. 14. Finishing and decorating After chilling, cover the cake with a thin layer of cream. Place the remaining cream in a piping bag with a plain tip and create vertical dots of cream. Use a teaspoon or small spatula to spread each dot to the right. Repeat with another row of dots vertically and spread again. Continue until the cake is covered. Refrigerate again, ideally for 12-24 hours, or at least 3-4 hours if you're in a hurry. Why I make this recipe often It's not the kind of cake that feels heavy or overly sweet. The combination of refreshing cream, fruit and nut layers, plus the syrup layer is suitable for both summer and colder periods. It keeps well in the fridge and can be sliced easily without falling apart. Tips and Variations Tips Use seedless table grapes to save time on peeling. Do not overmix after adding the flour to keep the layers airy. Let the layers cool completely before filling them with cream; otherwise, the cream will melt. Substitutions You can replace the acacia syrup with another fruit syrup (like cherry, for example). Ricotta can be substituted with fresh cheese, but the texture will be slightly different. If you don't have liquid cream, use whipped cream from sour cream, but avoid plant-based options. Variations Instead of walnuts, you can use hazelnuts or lightly toasted almonds. For a more aromatic flavor, you can add a little vanilla extract to the cream. If you don't have small pans, you can bake the layers in one larger pan and then slice them horizontally, but it will be harder to handle. Serving Ideas It pairs well with fresh fruit on top (whole grapes or slices of figs). You can sprinkle some chopped walnuts around the edge for texture. Frequently Asked Questions 1. Can the cake be made with other types of grapes? Yes, but I recommend seedless table grapes to make it easy to eat. More acidic grapes may slightly change the final taste. 2. Can I use only mascarpone for the cream? You can, but the cream will be denser and richer. Ricotta and sour cream make it lighter. 3. Can I prepare the layers a day in advance? Yes, the layers keep well in the fridge wrapped in plastic wrap. 4. Can the cake be frozen? I do not recommend it, as the texture of the cream cheese does not hold up well after thawing. 5. What should I do if I don't have 17 cm pans? Use a larger pan and slice the layers horizontally. You will get thinner layers. Nutritional Values Approximately, a slice from 12 has about 350-400 kcal. Carbohydrates: 30-35 g/slice Proteins: 6-8 g/slice Fats: 20-24 g/slice These are approximate values, as they depend on the exact ingredients (type of cream, sour cream, amount of honey, etc.). It is not a diet cake, but it is not overly sweet or fatty for a cream dessert. Storage and Reheating It keeps best in the fridge, covered. It lasts 2-3 days without drying out. It is not reheated; it is a cake served cold. If you want to prepare it in advance, make the layers a day ahead, and prepare the cream and assembly on the day of serving for optimal texture.

Grape, walnut, and cheese cream cake

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